Flour: 500 / 250 grams - full / half
Water: 325 grams
Salt: 10 grams
Yeast: 5 grams
Update
Assuming your are using 00 pizza flour and a very very hot oven, leave the hydration set to 65%.
** For indoor ovens and bread flour or half and half bread to 00 flour set hydration to around 67%.